Sugar Cookie Recipe (Gluten-Free, Paleo) (2024)

FAQs

What happens if you don't put enough flour in sugar cookies? ›

It's so easy to over add on flour which will make a dry cookie. Not enough flour though won't allow the cookie to hold its super crisp shape. The dough will be ready when it pulls away from the side of the bowl when mixing, is a cohesive dough (not super crumbly), and is soft and squishy.

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

Can you Substitute Almond Flour for Regular Flour? Almond flour can be substituted for regular flour at a 1:1 ratio. It is important to note that almond flour may require more egg to bind the flour.

Even without baking powder, a well-aerated dough will still puff with steam. If that supply cuts off before the cookies set, a soft dough will collapse in on itself. If it continues until the end, the air pockets are preserved as the cookie's crumb.

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Millet flour. Millet is another tiny grainlike seed containing a modest amount of protein and fiber. It yields a flour with a “soft, starchy consistency,” Jones explains, which makes it a great choice for gluten-free baked goods like cookies, muffins, and chocolate cake.

Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly. Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.

However, a very small amount will help give the cookies a little rise so they're not too dense. All Purpose Flour - For many recipes, you can substitute self-rising flour with little other adjustments. However, for no-spread sugar cookies, you'll want to use just all purpose flour.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

What holds gluten-free cookies together? ›

Best Gluten-Free Flour for Sugar Cookies

When you see the term “1-to-1” or “measure-for-measure” it usually indicates that the flour contains a binder such as xanthan gum to keep your baked goods from falling apart. That said, be sure to read the label and locate “xanthan gum” before purchasing.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

It requires different measurements and adjustments to achieve the right texture in baked goods. A good rule of thumb is to use 1/2 to 3/4 cup of almond flour for every 1 cup of wheat flour in a recipe. But not all recipes are suitable for almond flour substitution.

Typically, almond flour cookies fall apart because of a measuring error; weigh your flour to be certain you are using the correct amount. Additionally, it's important to let the cookies cool completely and set before removing them from the baking sheet.

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

More flour will result in a "breadier" cookie. It will have more structure and be less chewy. Less flour will do the opposite, resulting in a softer, flatter cookie.

This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix. Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix.

Pay attention to the consistency of the dough: The dough should be firm enough to hold its shape, but not so dry that it crumbles when you try to shape it into cookies. If the dough is too sticky, it may need more flour.